St. Patricks Day Grasshopper Fudge Cake

Total Time
Prep 10 mins
Cook 35 mins

Source: Betty Crocker **NOTE - I made this cake and I only ended up using one jar of fudge and it turned out delicious. So use one or two jars depending on your sweetness/chocolate preference**

Ingredients Nutrition

  • 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 2 teaspoons mint extract
  • 3 egg whites
  • 12 drops green food coloring
  • 2 (16 ounce) jars hot fudge topping
  • 8 ounces frozen whipped topping, thawed
  • 5 drops yellow food coloring
  • Andes mints candies, unwrapped and cut into pieces


  1. Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
  2. Spray bottom only of pan with baking spray with flour.
  3. Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
  4. Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
  5. Pour remaining batter into pan.
  6. Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
  7. Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
  8. Turn pan 1/4 turn; repeat cutting for swirled design.
  9. Bake 28-33 minutes or until toothpick inserted in center comes out clean.
  10. Run knife around side of pan to loosen cake.
  11. Cool completely, about 1 hour.
  12. Carefully spread fudge topping evenly over the cake.
  13. In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
  14. Spread whipped topping mixture evenly over fudge.
  15. Garnish with candy pieces.
  16. Store covered in refrigerator.
Most Helpful

I seen this on the Betty Crocker website last week and I end of making it that day so I could bring it to work the next day. It was gone. It is so good, to me it taste just like the Andes Mint (which I love). This is a keeper. I LOVE THIS CAKE. And it's so pretty.

Amie Perrett March 17, 2010

I made this for St. Patty's Day last year, and I can't wait to make it again for a party this year! Super easy and oh-so-delicious! (Just don't bring home the leftovers, or you'll be tempted to eat it all in one sitting!) I'd recommend using Mrs. Richardson's Hot Fudge (my favorite).

Jupiter1300 March 16, 2010

Very delicious. Used one jar of hot fudge sauce and flowed the recipe as written. It was a tasty treat.

ResedaBabe March 15, 2016